Microwaveable batter-coated, dough-enrobed foodstuff

ABSTRACT

A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.

This is a continuation, of application Ser. No. 07/556,653 filed Jul.20, 1990 now abandoned.

FIELD OF THE INVENTION

The invention provides a high amylose flour-based batter compositionwhich is capable of providing a crisp outer crust when coated onto adough-enrobed foodstuff which is subsequently cooked by microwaveradiation. The invention further provides a microwaveable pre-friedbatter-coated, dough-enrobed foodstuff. More particularly, the inventionprovides a dough-enrobed foodstuff which is coated with a high amyloseflour-based batter mixture, pre-fried, optionally frozen and cooked bymicrowave cooking to produce a food product having a cooked food fillingcovered by a moist, cooked dough layer and a crisp, browned outer crustlayer.

BACKGROUND OF THE INVENTION

Batter mixes formulated to provide crispy fried products or pre-friedproducts when baked in an conventional oven do not produce crispypre-fried products when the batter-coated food is microwaved instead. Inconventional heating of food, for example, frying by direct flame orbaking by heated air, the heat source causes food molecules to reactfrom the surface inward thus heating successive layers in turn. As such,the outside of a foodpiece coated with a batter receives more exposureto cooking temperatures than the interior of the foodstuff and a crispyouter coating can be attained. Microwave radiation, in contrast,penetrates a foodpiece and sets water and other polar molecules inmotion at the same time. Heat is generated throughout the foodpiecerather than being passed by conduction from the surface inward. As aresult, the internal moisture of the foodpiece is boiled away and thesteam acts to cook the entire food piece from the interior outward. Thismovement of moisture outward toward the surface causes an outer battercoating on a food product to be undesirably soggy and gummy. As aresult, there is essentially no surface browning or crusting of thefoodstuff. In cases where microwave heating is used and a browned crustis desired, microwaving must be preceded, accompanied or followed by aconventional type of heating of the foodstuff.

Many attempts have been made to formulate coatings for foodstuffs tocontrol the moisture migration between the foodstuff and the outercoating in order to provide a foodstuff which remains crispy whenmicrowaved. Presently, there are a number of batter compositions andmethods for coating fresh and frozen foodstuffs which are laterreconstituted by microwave cooking. In an attempt to retard the movementof moisture from the food portion to the breading component, and toassist in adhesion of the wet batter layer to the food substrate,several methods employ a predust layer to coat the surface of foodstuffwith a dry composition. For example, U.S. Pat. Nos. 4,675,197 and4,755,392 to Banner, et al. describe a three-component food coatingcomposition, including a predust layer, a batter layer and a breadinglayer, which is applied successively to raw or precooked food. Also,U.S. Pat. No. 4,778,684 to D'Amico, et al. discloses a two-step coatingfor foodstuffs which involves applying a dry predust layer to the foodand then coating it with an aqueous farinaceous-based and high amyloseflour-containing batter mix.

Batters for coating dough-covered foodstuffs which are frozen and laterreconstituted by microwave radiation or in a conventional oven have alsobeen formulated. U.S. Pat. No. 4,744,994 to Bernacchi, et al. isdirected to a method for preparing batter coated frozen comestibles bytwice-coating the food with a wheat flour-shortening based battermixture, twice-frying the foodstuff and then reconstituting it either bymicrowaving or baking European Patent Application No. 89300957.1 of DCAFood Industries, Inc. discloses a process for preparing a microwaveablepartially pre-cooked and pre-fried food pie which is a foodstuffenwrapped by a high fat dough containing about 13 wt-% vegetableshortening, and coated with a batter slurry formulated without the useof high amylose flour.

Batters having a high amylose content have also been described. Amylose,the essentially-linear fraction of starch, has been shown to be aneffective film-forming compound. As such, high amylose starch is usefulin coating foodstuffs due to its ability to provide uniform films.Moreover, the film when fried aids in reducing oil absorption andprovides crispness to the foodstuff as well.

Batters with high amylose content have been coated directly onto thesurface of foodstuffs in an attempt to provide a crust-like coating whenthe foodstuff is fried and later microwaved. U.S. Pat. Nos. 4,529,607and 4,595,597 to Lenchin, et al. disclose a high amylose flour-basedbatter for coating directly onto the surface of fresh and frozenfoodstuffs such as fish, poultry, meat and vegetable products which arethen partially cooked in oil, frozen, and subsequently cooked tocompletion by microwaving.

High amylose batters have been formulated for coating dough-coveredfoodstuffs to provide crispy crusts when subsequently fried in oil. Forexample, U.S. Pat. No. 4,487,786 to Junge describes coating a frozendough-covered food product with a starch slurry comprised of highamylose corn starch, wheat flour, citric acid and water to provide acrust-like enclosure when the food product is deep fat fried. Jungediscloses controlling the pH of the starch slurry with edible acid suchas citric acid, a pH of between 2 and 5.5 being necessary to produce atender crust-like enclosure. It is preferred that the slurry coatedproduct of Junge is coated with a high melting point lipid to provide amoisture barrier.

To date, there have been no formulations of a high amylose flour-basedbatter coating on a dough in which a foodstuff has been enrobed, whereinthe batter will provide an adherent and evenly distributed coating overthe surface of the dough, and which, after pre-frying in oil, optionallyfrozen or subjected to frozen storage, and then cooked by microwaveradiation, will result in a cooked foodstuff covered by a cooked, moist,white dough layer and an outer batter crust coating having an appealingtoast color and a desired level of crispness.

Therefore, an object of the present invention is to provide a highamylose flour-based dry batter mixture which, when mixed with a liquidsuch as water to form a wet batter slurry, will provide an adherent anduniform film coating on a dough-enrobed foodstuff. It is a furtherobject of the invention that the batter coating on the dough-enrobedfoodstuff, when pre-fried in hot oil or fat, optionally frozen, andsubjected to microwave radiation, will provide a crisp, porous, andbrowned outer crust on the surface of the dough-enrobed foodstuffproduct. Another object of the invention to provide a foodstuff fillingenrobed in a flour-based dough and coated with a high amyloseflour-based batter slurry, which after being pre-fried in hot oil orfat, optionally frozen, and reconstituted and/or cooked to completenessby microwave radiation, has a cooked soft, moist, white dough layerwhich lacks oiliness and gumminess, overlaid by a crisp, porous,browned, and appetizing outer crust.

SUMMARY OF THE INVENTION

These and other objects are achieved by the present invention which isdirected to a microwaveable pre-fried batter-coated dough-enrobedfoodstuff, a dry mix for a high amylose flour-based batter composition,and a method for making the batter mix and dough-enrobed foodstuff.

According to the invention, the dry batter mix composition contains anamount of high amylose flour which is effective to provide a film orlayer of batter which will adhere to and uniformly coat the surface of adough-enrobed foodstuff when the dry batter mix is combined with aliquid to produce a wet slurry mixture. When the batter-coateddough-enrobed foodstuff is subsequently pre-fried in hot oil or fat,optionally frozen or subjected to frozen storage, and then cooked bymicrowave radiation or other conventional means of cooking, the battercoating provides an outer crust layer over the layer of dough, the crustbeing crisp-textured, porous, toast-colored and otherwise not gummy.

It is preferred that the dry batter mixture contain about 30-70 wt-%high amylose flour, the weight-percentage being based on the totalweight of the dry mixture. It is further preferred that the high amyloseflour of the dry batter mix has an amylose content of at least about50%, and most preferably about 65-70%, based on the total starch contentof the high amylose flour. High amylose corn flour is highly preferredfor the batter mixture although other high amylose flours may be used.

The batter mixture of the invention may also include flours which havean amylose content of less than about 50% such as wheat flour, cornflour, and rice flour. Preferably, the dry batter mixture includes about30-70 wt-% wheat flour, about 0-30 wt-% corn flour, or a combination ofwheat and corn flour.

Preferably, the batter mixture includes a chemical leavening agent. Theamount of chemical leavening agent in the batter mixture is preferablyabout 1-16 wt-% of the total weight of the dry mixture, and morepreferably about 3-6 wt-%. According to the invention, the term"chemical leavening agent" includes baking powder containing sodiumbicarbonate, and the combination of one or more baking acids with sodiumbicarbonate. Baking acids for chemical leavening in the batter mixtureinclude monocalcium phosphate monohydrate (MCP), sodium aluminum sulfate(SAS), sodium acid pyrophosphate (SAPP), sodium aluminum phosphate(SALP), dicalcium phosphate (DCP), glucono delta lactone (GDL), andpotassium hydrogen tartrate (cream of tartar), and mixtures thereof. Oneor more baking acids may combined with the sodium bicarbonate to formthe chemical leavening agent. Preferably about 0.5-4 wt-% sodiumbicarbonate is combined with about 0-5 wt-% monocalcium phosphate, about0-4 wt-% sodium aluminum phosphate, and about 0-12 wt-% dicalciumphosphate, the weight percentages being based on the total weight of thedry batter mixture.

The batter mixture may also include a cellulose derivative.Hydroxypropylmethyl cellulose is the preferred cellulose derivativeingredient in the batter mixture, preferably added at about 0-2 wt-%,and most preferably about 0.8-0.9 wt-%, based on the total weight of thedry batter mixture.

According to the invention, a preferred dry batter mixture containsabout 30-70 wt-% high amylose corn flour, about 30-70 wt-% wheat flour,about 0.5-4 wt-% sodium bicarbonate, about 0-4 wt-% sodium aluminumphosphate, and about 0-2 wt-% hydroxypropylmethyl cellulose, the weightpercentages being based on the total weight of the dry batter mix. Ahighly preferred dry batter mixture contains about 45-60 wt-% highamylose corn flour, about 35-50 wt-% wheat flour, about 1-4 wt-% sodiumbicarbonate, about 1-4 wt-% sodium aluminum phosphate, and about 0.8-0.9wt-% hydroxypropylmethyl cellulose, the weight percentages being basedon the total weight of the dry batter mix.

The wet batter mixture of the invention is produced by combining the drybatter mixture with sufficient liquid to form a wet batter slurry havinga viscosity suitable for providing an adherent and uniform film coatingon the surface of a dough-enrobed foodstuff. It is preferred that about20-40 wt-% dry batter mixture is combined with about 60-80 wt-% liquidmedium suitable to produce the wet slurry mixture, the weightpercentages being based on the total weight of the wet mixture. Mostpreferably, about 26-30 wt-% dry batter mix is combined with about 70-74wt-% liquid.

The invention is also directed to a foodstuff product which is afoodstuff filling enrobed in a flour-based dough, the dough-enrobedfoodstuff being subsequently coated with the aforementioned high amyloseflour-based batter slurry. Preferably, the dough contains a leaveningagent and is low in fat content. When the batter-coated, dough-enrobedfoodstuff is pre-fried and/or partially cooked in hot oil or fat,optionally frozen or subjected to frozen storage, and then cooked todoneness by microwave radiation or convention cooking methods, thebatter coating produces a crisp, porous, toast-colored crust over thedough layer which, when cooked, is soft, firm and moist, white ratherthan grey in color, and with a lack of gumminess and oiliness. The endproduct foodstuff possesses taste and flavor properties that aregenerally acceptable to the consumer.

The foodstuff of the invention may be made by preparing the foodstufffilling, wrapping or enrobing the filling in the flour-based dough ofthe invention, coating the dough with the high amylose flour-based wetbatter slurry as described herein, frying the foodstuff in hot oil orfat to partially fry or cook the batter and the outer surface of thedough layer, optionally subjecting the foodstuff to freezing or frozenstorage, and then cooking the foodstuff to doneness using microwaveradiation or conventional cooking methods.

The preferred dough mixture for the foodstuff of the invention comprisesan effective amount of flour, sweetening agent, salt or salt substitute,chemical leavening agent, oil and/or shortening, emulsifying agent, andliquid. The dough should be formed, extruded or sheeted such that itwill adequately cover the foodstuff filling and cook properly.Optionally, the dough may be dusted with flour or starch, for example,wheat flour or cornstarch, in order to aid in processing of the doughand/or to aid in batter adhesion to the dough-enrobed foodstuff of theinvention. It is preferred that the dough be low in fat content,preferably less than about 10 wt-% fat. It is desirable that the doughwhen cooked will be firm, well textured, well colored (white rather thangrey), lack gumminess and oiliness, and possess a mouth-feel, taste andflavor properties that are generally acceptable to the consumer.

A preferred dough mixture for the foodstuff of the invention containsabout 57-69 wt-% wheat flour, about 0-3 wt-% sugar, about 0-3 wt-% salt,about 1-10 wt-% fat, about 0.5-3 wt-% baking powder and about 24-32 wt-%water, the weight percentages being based on the total weight of theformulated dough mixture. A more preferred dough mixture for thefoodstuff of the invention contains about 61-62 wt-% wheat flour, about1-2 wt-% sugar, about 1-2 wt-% salt, about 1-10 wt-% oil and/orshortening, about 0-2 wt-% emulsifier such as monoglyceride, about 1-2wt-% baking powder, and about 28-29 wt-% water, the weight percentagesbeing based on the total weight of the formulated dough mixture.Preferably, the baking powder contains about 30% sodium bicarbonate. Itis highly preferred that the dough comprise about 5-7 wt-% oil and/orshortening and about 0.4-0.5 wt-% emulsifier. Optionally, L-cysteineand/or other dough conditioners may be added as a dough relaxer tofacilitate sheeting of the dough, particularly for processing inindustrial-sized equipment.

Any foodstuff which can be enrobed within the dough and cooked todoneness by microwave radiation and/or conventional cooking methods maybe used as a filling for the foodstuff of the invention. A preferredfilling for the dough-enrobed foodstuff is a pizza-based filling whichincludes such ingredients as cooked meat such as ground beef, pepperoniand sausage, cheeses such as mozzarella and cheddar, tomato-basedpizza-type sauce, and spices such as salt, ground oregano, garlic powderand basil.

Optionally after pre-frying, the batter-coated foodstuff may be frozenor subjected to frozen storage for a length of time, and then cooked todoneness.

Thus, the invention is directed to a dry batter mixture and wet batterslurry mixture containing high amylose flour, the batter mixtures beingcapable of providing a uniform film coating over a dough-enrobedfoodstuff filling, and which, when pre-fried and cooked by microwaveradiation and/or conventional cooking methods, provide a crisp, porous,toast-colored outer crust layer. The invention is further directed tofinal food product which is a cooked, pre-fried, batter-coated,dough-enrobed foodstuff. The food product may be further described as afoodstuff filling enrobed by a dough with an outer coating made of ahigh amylose flour-based wet batter slurry, and being cooked partiallyin hot oil or fat and cooked to doneness by microwave radiation,convection heating, and/or frying. The final foodstuff product ispalatable with a color, dough quality, texture, mouth-feel, lack ofgumminess, and taste and flavor properties that are generally acceptableto the consumer.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a graphical representation of the effect of leavening on thepH of the wet batter mixture as the batter is mixed over time.

FIG. 2 is a graph of the effect of pH on the viscosity of wet battermixtures with and without the addition of hydroxypropylmethyl cellulose.

DETAILED DESCRIPTION OF THE INVENTION

The present invention provides a high amylose flour-based dry battercomposition and a wet batter slurry for coating dough-enrobedfoodstuffs. The batter slurry mixture of the invention is capable ofproviding a crisp, porous, toast brown-colored and appetizing crust whencoated onto the surface of a dough-enrobed foodstuff that has beensubsequently pre-fried in hot oil or fat, optionally subjected to frozenstorage, and reconstituted and/or cooked to doneness by microwave orconventional cooking. The invention further provides a foodstuff productcharacterized as a foodstuff filling enrobed by a dough layer and coatedwith a high amylose flour-based wet batter mixture which, after beingpre-fried in hot oil or fat and cooked to doneness by microwaveradiation or conventional means of cooking, has a cooked soft, moistdough layer overlaid by a crisp, porous, browned, and appetizing outercrust.

As used herein, the term "filling" or "foodstuff filling" is any singletype of foodstuff or mixture of several foodstuffs used as a fillingaround which dough is wrapped to form a dough-enrobed foodstuff. Theterm "dough-enrobed foodstuff" means a foodstuff filling around whichdough has been wrapped. According to the invention, the dough-enrobedfoodstuff is coated with a high amylose-based flour batter slurry toproduce the "foodstuff" or "foodstuff product" which is subsequentlycooked to doneness. As used herein, ranges which set forth a minimumamount of an ingredient at about zero, for example about 0-5 wt-%, meansthat the composition may be free of this ingredient or that theingredient may be present in a very small or trace amount.

The dough-enrobed foodstuff of the invention is coated with a highamylose flour-based batter which, upon being pre-fried in oil or fat andcooked by microwave radiation or conventional cooking methods, providesa crisp, browned crust over a soft, moist cooked dough layer. Thepre-fried foodstuff may be optionally subjected to frozen storage for aperiod of time prior to microwaving or cooking by conventional means.

The method of making the foodstuff of the invention generally includesthe steps of preparing a foodstuff filling, optionally pre-cooking thefilling, enrobing the filling in a flour-based dough, coating the doughwith a high amylose flour-based wet batter slurry, partially cooking thebatter-coated, dough-enrobed foodstuff by frying, optionally freezingthe pre-fried foodstuff, and finally subjecting the foodstuff tomicrowave radiation or conventional methods of cooking to reconstituteand/or cook it to completeness.

The foodstuff filling used in the preparation of the foodstuff may beany fresh or frozen foodstuff or comestible which can be optionallysubjected to frozen storage and cooked to completeness by microwaveradiation or conventional cooking methods. The foodstuff filling may bein chunk or solid form, and may be prepared by chopping, dicing,grating, cooking, frying, microwaving or by any means appropriate suchthat the foodstuff filling may be cooked to completeness when enrobed indough and cooked by microwave radiation. Accordingly, the filling may beoptionally pre-cooked prior to being enrobed by the dough. The fillingmay include any sauce which is suitable for inclusion in thedough-enrobed foodstuff, for example, tomato-based sauce, cheese-basedsauce, white sauces and the like. Two or more types of foodstuffs may becombined to make the filling. A preferred filling is a pizza fillingwhich may be made, for example, from cooked ground beef and/or pepperoniand/or Italian sausage, tomato-based pizza-type sauce, mozzarella orother cheeses, modified food starch, and spices such as salt, groundoregano, garlic powder and basil.

The dough for enrobing the foodstuff filling may be prepared bycombining flour with a sweetener, salt or salt substitute, a leaveningagent such as baking powder or yeast, oil and/or shortening, anemulsifying agent, and liquid. The texture of the dough when cookedshould be soft, moist and chewy having a soft crumb. The dough accordingto the invention contains an effective amount of leavening and fat suchthat the dough when cooked is not oily, wet or grey. It is preferredthat the dough is low in fat, preferably having a fat content of lessthan about 10 wt-%. It is further preferred that the dough has about0.5-3 wt-% chemical leavening agent being comprised of a baking powderthat preferably contains about 30% sodium bicarbonate.

The flour used in the dough contributes to the structure of the doughand is preferably a high protein hard wheat flour, although othersuitable flour such as corn flour or lower protein soft wheat flour maybe used.

The sweetening agent contributes to the flavor, volume and tenderness ofthe dough. Sweeteners which may be used to formulate the dough includeboth regular and high fructose corn syrups, sucrose (cane or beet sugar)and dextrose. Sucrose and dextrose may be used singly or in combinationwith a corn syrup sweetener.

Leavening agents provide the dough with additional volume and texturaleffects. Preferrably, about 0-3 wt-% chemical leavening agent, about 0-3wt-% yeast leavening agent, or mixtures thereof, are added to the doughmixture. It is preferred that the dough contain a chemical leaveningagent such as sodium bicarbonate with baking acid or baking powder. Thecombination of sodium bicarbonate (baking soda) with acid evolves carbondioxide for expanding the baked product. Baking acids which may be usedfor chemical leavening include monocalcium phosphate monohydrate (MCP),sodium aluminum sulfate (SAS), sodium acid pyrophosphate (SAPP), sodiumaluminum phosphate (SALP), dicalcium phosphate (DCP), glucono deltalactone (GDL), and potassium hydrogen tartrate (cream of tartar), andmixtures thereof. The baking acids may be combined with the sodiumbicarbonate either alone or in combination. The amount of sodiumbicarbonate (baking soda) used in combination with the baking acidshould be balanced such that a minimum of unchanged reactants remain inthe finished product. An excess amount of baking soda can impart a soapyflavor while too much acid can make the baked product bitter or tart. Itis preferred that the dough contain about 0.5-3 wt-% chemical leaveningagent. It is further preferred that the chemical leavening agent containbetween about 0.1 to 0.9 wt-% sodium bicarbonate. Optionally, yeast maybe used as the dough leavening agent alone or in combination with achemical leavener. Suitable yeast leavening agents include instant,active dry, compressed cake or bulk slurry. The preferred amount ofyeast leavening agent in the dough is about 0.5-3 wt-%, the weightpercentage being based on dried yeast weight in the formulated doughmixture.

Emulsifiers are incorporated into the dough to influence the texture andhomogeneity of the dough mixture, to increase dough stability, toimprove eating quality, and to prolong palatability and other keepingqualities. Emulsifiers aid in the incorporation of air into the doughand its retention, and have an effect on the subdivision of the aircells so as to effect the final grain and volume of the cooked doughlayer. Emulsifying agents which may be used include mono- anddiglycerides of fatty acids, propylene glycol mono- and diesters offatty acids, glyceryl-lacto esters of fatty acids, ethoxylated mono- anddiglycerides, lecithin, or equivalents thereof, and mixtures thereof.Emulsifying agents may be used singly or in combination. Preferredemulsifiers include a mixture of propylene glycol mono- and diesters offatty acids plus mono- and diglycerides and lecithin, or single mono-and diglycerides.

Oils are added to the dough mixture to impart volume and tenderness.Preferred oils include soybean, corn, canola, or other vegetable oils.

Among the optional ingredients which may be added to the dough mixtureare dough relaxants, mold inhibitors (antimycotics), various enrichingingredients, and shortening. Dough relaxers such as L-cysteine, may beadded to facilitate sheeting of the dough, particularly withindustrial-size equipment. Mold inhibitors aid in extending the shelflife of the foodstuff product and may include sodium salts of propionicor sorbic acids, sodium diacetate, vinegar, monocalcium phosphate,lactic acid, and mixtures thereof. Enrichment nutrients which may beadded to the dough include thiamine, riboflavin, niacin, iron, calcium,and mixtures thereof. Shortening, such as animal and vegetable fats andoils, may be added as a tenderizer, preservative, and to build air cellstructure to provide a dough with a desirable mouth-feel.

Other ingredients which may optionally be added to the dough mixtureinclude such seasonings, extenders, preservatives, and food colorings asdesired.

According to the invention, it is preferred that the dough mixturecontain about 57-69 wt-% wheat flour, about 0-3 wt-% sugar, about 0-3wt-% salt, about 1-10 wt-% fat, about 0.5-3 wt-% baking powder and about24-32 wt-% water, the weight percentages being based on the total weightof the dough mixture. It is more preferred that the dough comprise about61-62 wt-% flour, about 1-2 wt-% sugar, about 1-2 wt-% salt, about 1-10wt-% oil and/or shortening, about 0-2 wt-% emulsifier such asmonoglyceride, about 1-2 wt-% baking powder and about 28-29 wt-% water,the weight percent (wt-%) of each ingredient being based on the totalweight of the formulated (dry mix with liquid) dough. It is preferredthat the baking powder contain about 30% sodium bicarbonate. It ishighly preferred that the dough comprise about 5-7 wt-% oil and/orshortening, and about 0.4-0.5 wt-% emulsifier. Optionally, the dough mayfurther comprise about 0.60 wt-% L-cysteine and/or other doughconditioners, and about 0.01 wt-% enriching agent, the weight percentage(wt-%) being based on the total weight of the formulated (dry mix withliquid) dough.

The dough may be prepared by mixing the dry ingredients with an amountof liquid such as water, fluid milk products or milk substitutes, orother suitable liquid medium to make a stiff but pliable dough suitablefor enrobing or covering a foodstuff filling. Optionally, the dough maybe dusted during preparation with a dusting agent such as flour orstarch in order to aid in processing of the dough and/or to aid inbatter adhesion to the dough-enrobed foodstuff of the invention.Preferred dusting agents include wheat flour and cornstarch. The doughmay then be molded, extruded or sheeted to a desired thickness anddimension for enrobing the filling. The dough should be sufficientlythick to adequately cover the filling such that the filling is noteasily seen through the dough yet not so thick such that the dough doesnot cook properly. A preferred thickness for the enrobing dough is about1/16 to about 3/16 inch. The dough should be sized such that thefoodstuff may be completely wrapped within or enrobed by the dough.

Preparation of the foodstuff of the invention may be accomplished bysheeting, extruding or molding the dough to a desired thickness andsize, placing the foodstuff filling on the surface of the dough, andthen wrapping the dough around the filling such that the filling iscompletely enwrapped by the dough. The foodstuff may be formed, forexample, by hand or by using any conventional pastry maker which forms,trims, seals and crimps the dough to make a tart-like pie. Thedough-enrobed foodstuff may be made into any shape. For example, thefoodstuff may be semi-circular in shape made by folding arectangular-shaped sheet of dough over the foodstuff filling so as toprovide a straight edge along the fold and an about semi-circular shapededge where the edges of the dough sheet are joined and crimped togetherto form a pocket-like enclosure over the foodstuff.

In preparing the dry batter composition and the wet batter slurry of theinvention, the weight percentages (wt-%) of the ingredients is based onthe total weight of the dry mix or aqueous slurry, whichever applies.

The batter mix is formulated with high amylose flour having a starchcontent of at least about 50% amylose. Amylose is the essentially-linearfraction of starch and has the potential as a film-forming compound.Coating the high amylose-based flour wet batter slurry of the inventionon the surface of the above-described dough-enrobed foodstuff provides afilm coating which facilitates the crisping of the outer surface of thedough upon being pre-fried in oil or fat and then cooked by microwaveradiation or conventional cooking means.

Suitable high amylose-based flours that are particularly useful in thebatter formulations according to the invention are those which containabout 35-45% starch having an amylose content of at least about 50%. Itis highly preferred that the amylose content of the starch of the flouris about 65-70%. High amylose corn flour is preferred for formulation ofthe batter mixture of the invention, but high amylose flour may bederived from sources other than corn which contain at least about 50%amylose such as, for example, wheat, rice, potato, rye, oats, barley,and mixtures thereof.

The high amylose-containing flour may be combined with a flour having astarch content with lower than about 50% amylose. Suitable flours whichmay be combined with the high amylose-containing flour may be derived,for example, from wheat, corn, potato, rye, oats, rice, barley, andmixtures thereof. Of the total amount of flour used in the dry battermix, it is preferred that the amount of high amylose flour is within therange of about 30-70 wt-%, and most preferably between about 45-60 wt-%.The amount of wheat flour used in combination with the high amyloseflour is preferably about 30-70 wt-% of the dry mix, and most preferablyabout 35-50 wt-%. It is preferred that when corn flour is combined withthe high amylose flour that the amount of corn flour is about 0-30 wt-%of the dry mix, and most preferably about 0-10 wt-%.

The batter composition may further include a chemical leavening agentsuch as baking power, or sodium bicarbonate in combination with one ormore baking acids. The chemical leavener causes the batter to expandthus providing the batter with additional volume and texture such that acrisp, porous coating on the dough-enrobed foodstuff is achieved.

FIG. 1 illustrates the effect of leavening on the pH of the batter as itis mixed over time. A non-leavened batter having no baking soda orbaking acid, has an about constant pH of about 6.0 throughout the mixingprocess. A batter with only baking soda added, has a higher initial pHof about 7.2, with the pH continuing to increase as the batter is mixedand more baking soda becomes solubilized. The pH of batter mixescontaining baking soda and balanced with baking acid (i.e., MCP, SALP)also increases with mixing over time, although the initial pH may besignificantly lower than that of a batter with only baking soda,depending upon the activity of the baking acid which is used. It ispreferred that the pH of the batter is at least about 6.0, and mostpreferably between about 6.4 and 8.0.

Suitable baking acids which may be used for chemical leavening in thebatter include monocalcium phosphate monohydrate (MCP), sodium aluminumphosphate (SALP), dicalcium phosphate (DCP), sodium aluminum sulfate(SAS), sodium acid pyrophosphate (SAPP), glucono delta lactone (GDL),potassium hydrogen tartrate (cream of tartar), and mixtures thereof. Thebaking acids may be combined with the sodium bicarbonate either singlyor in combination.

It is preferred that the chemical leavening agent is about 1-16 wt-% ofthe total weight of the dry batter composition, more preferably about3-6 wt-%, with about 4 wt-% being a highly preferred amount. A preferredchemical leavening agent for the batter contains about 0.5-4 wt-% sodiumbicarbonate, about 0-5 wt-% monocalcium phosphate (MCP), about 0-4 wt-%sodium aluminum phosphate (SALP), and about 0-12 wt-% dicalciumphosphate (DCP), the weight percentages being based on the total weightof the dry batter mix. It is highly preferred that the chemicalleavening agent is about 2 wt-% sodium bicarbonate and about 2 wt-%sodium aluminum phosphate.

Preferred chemical leavening agents for the batter of the invention mayinclude about 1.25 parts monocalcium phosphate:1 part sodiumbicarbonate; about 3 parts dicalcium phosphate:1 part sodiumbicarbonate; and about 1 part sodium aluminum phosphate:1 part sodiumbicarbonate.

As a wet batter mix containing sodium bicarbonate is stirred over time,the pH of the mixture increases. In a batter to which there has been nocellulose derivative (i.e., hydroxypropylmethyl cellulose) added, thereis shear thinning (alignment of polymers within the batter mixture) andresulting decrease in batter viscosity over time. As a result of thisloss of viscosity in batter systems due to mixing, the batter weightpick-up of a foodstuff tends to vary widely. It has unexpectedly beenfound, however, that the addition of cellulose derivatives such ashydroxypropylmethyl cellulose and/or methyl cellulose, to the batter mixmay help maintain the viscosity or thickness of the wet batter mixture.As the batter is mixed, the pH rises and the cellulose derivative actsto thicken the batter, as indicated in FIG. 2, such that a batter with acellulose derivative loses less viscosity than a batter without thatingredient. Thus, the loss in viscosity of the batter due to shearthinning over time is offset in part and minimalized by the addition ofa cellulose derivative.

Overall, an increase in pH in the batter of the invention, when thebatter comprises a cellulose derivative, increases batter viscosity.

Accordingly, cellulosic material may optionally be added to the drybatter mix composition to enhance shear tolerance of the wet battermixture and as a bulking agent or thickening agent to provide texture,homogeneity and/or stability to the batter mixture. As used in theinvention, the term shear tolerance means that the wet batter mixture iscapable of maintaining viscosity without becoming thinner over time.Suitable cellulose derivatives include methyl cellulose (methocel),carboxymethyl cellulose, hydroxypropylmethyl cellulose, and sodiumcarboxymethyl cellulose. The batter mixture preferably contains about0-2 wt-% hydroxypropylmethyl cellulose, and most preferably about0.8-0.9 wt-%, the weight percentages being based on the total weight ofthe dry batter mixture.

Other optional ingredients which may be added to the batter mixtureinclude mold inhibitors (antimycotics), enrichment nutrients, and oiland/or shortening. Mold inhibitors aid in extending the shelf life ofthe foodstuff product and may include sodium salts of propionic orsorbic acids, sodium diacetate, vinegar, monocalcium phosphate, lacticacid, and mixtures thereof. Enrichment nutrients which may be added tothe dough include thiamine, riboflavin, niacin, iron, calcium, andmixtures thereof. Shortening, such as animal and vegetable fats andoils, may also be added to the batter mix as a tenderizer, preservative,and to build air cell structure in the batter. When a shortening isincluded in the batter, it is preferred that the shortening be mixedwith the dry batter ingredients in an amount of between about 1-10 wt-%.

Other ingredients which may optionally be added to the batter mixtureinclude such seasonings, extenders, preservatives, and food colorings asdesired.

A preferred dry batter mixture contains about 30-70 wt-% high amylosecorn flour, about 30-70 wt-% wheat flour, about 0.5-4 wt-% sodiumbicarbonate, about 0-4 wt-% sodium aluminum phosphate, and about 0-2wt-% hydroxypropylmethyl cellulose, the weight percentages being basedon the total weight of the dry batter mix. A highly preferred dry battermixture contains about 45-60 wt-% high amylose corn flour, about 35-50wt-% wheat flour, about 1-4 wt-% sodium bicarbonate, about 1-4 wt-%sodium aluminum phosphate, and about 0.8-0.9 wt-% hydroxypropylmethylcellulose, the weight percentages being based on the total weight of thedry batter mix.

To form a wet batter slurry, the dry batter mix is combined with anamount of liquid such as water, fluid milk products or milk substitutes.An effective amount of liquid is added to the dry ingredients to providea wet batter slurry having a viscosity which will effectively adhere toand provide a uniform coating on the surface of the dough. It ispreferred that about 20-40 wt-% dry batter mix is mixed with about 60-80wt-% water to form the slurry, and highly preferred that the batterslurry is formulated by combining about 26-30 wt-% dry batter mix withabout 70-74 wt-% water. The slurry is kept under agitation prior to itsapplication to the foodstuff so as to prevent settling of theingredients.

The batter may be applied to the dough-enrobed foodstuff by dipping,spraying, pouring, or any suitable method of application. It ispreferred that the excess batter is drained from the food pie.Optionally, a breaded coating which includes, for example, a caramelcoloring agent or dextrose, may be applied over the batter coating toimpart color to the fully cooked foodstuff and/or to affect browning.Breading crumbs may also be coated over the batter to provide a crispyor crunchy texture.

The high amylose flour-based batter slurry of the invention is capableof adhering onto the surface of a dough-enrobed foodstuff such that auniform film coating is achieved. Upon being pre-fried in oil or fat andcooked by microwave radiation or conventional cooking methods, thebatter provides a crisp, porous coating which has an attractive toastcolor, a texture having an acceptable mouth-feel and appearance,palatability and general consumer acceptance. The batter is capable ofproviding such a coating whether the batter-coated foodstuff is firstsubjected to frozen storage or directly cooked without freezing afterbeing pre-fried in oil or fat.

Before cooking the batter-coated foodstuff, it is preferred that thefoodstuff is pre-fried by frying in hot oil, fat or cooking oil attemperatures of about 350°-425° F., preferably 375°-395° F., for about30-120 seconds to flash dry and/or partially cook the batter, the dough,and the foodstuff filling.

Optionally after pre-frying, the batter-coated foodstuff may be frozen,preferably at a temperature between about -10° to 0° F. Freeze-thawtesting of the foodstuff has shown it is tolerant to freeze-thawconditions, multiple freeze-thaw cycles, and has a long shelf life infrozen storage. The foodstuff may be stored frozen for at least 8 monthsat -10° to 0° F. It is preferred that frozen storage of the foodstuff isup to 6 months at -10° to 0° F., and most preferably up to 3 months. Thefoodstuff may then be reconstituted by microwave or conventional cookingfollowing a period of frozen storage.

The batter-coated foodstuff is preferably cooked to doneness bymicrowave radiation, although conventional methods of cooking such asfrying by direct flame or baking by heated air may also be used. Thefoodstuff product of the invention is characterized as having a cookeddough layer which is not oily, soft, moist, and firm with an outer crustlayer which is crispy and porous with an attractive toast coloring. Thefinal foodstuff product is palatable with a color, dough quality,texture, mouth-feel, lack of gumminess, and taste and flavor propertiesthat are generally acceptable to the consumer.

EXAMPLES

The following examples further illustrate the invention. They are notmeant to constitute implied limitations of the scope which is fully setforth in the foregoing text.

EXAMPLE 1 Preparation of Dough-enrobed Food Pie

Foodstuff Filling. A moist pizza-type filling was prepared by mixingtogether about 32 wt-% mozzarella cheese, about 42 wt-% tomato-basedsauce, and about 26 wt-% diced pepperoni.

Flour-based Dough. A flour-based dough was prepared for enrobing thepizza filling by combining the ingredients set forth below according tothe weight-percentages indicated which are based on the totalweight-percentage of the formulated (dry mix plus liquid) dough mixture.

    ______________________________________                                        Dough                                                                         Ingredient      wt-%.sup.1                                                    ______________________________________                                        wheat flour     61.9                                                          sugar           1.01                                                          salt            1.32                                                          vegetable oil   5.30                                                          monoglyceride   0.43                                                          baking powder.sup.2                                                                           1.35                                                          water           28.69                                                                         100.00                                                        ______________________________________                                         .sup.1 The weightpercentage (wt%) of the ingredients are based on the         total weight of formulated (dry mix with liquid) dough.                       .sup.2 The baking powder contains about 30% sodium bicarbonate; the           formulated dough contains about 0.4 wt% sodium bicarbonate.              

Forming the Food Pie. The mixed dough was sheeted to form an about5-inch×6-inch (about 12.7-cm×15.25 cm) rectangle having a thickness ofabout 1/8 inch (0.3 cm). Approximately 135 grams of the pizza fillingwas placed in the center of the rectangle of dough. The dough was thenfolded around the filling to completely enrobe the filling and form atart-like food pie. The dough-enrobed foodstuff was shaped into asemi-circle having a straight edge along the fold and a semi-circularcrimped edge where the edges of the dough sheet were joined by crimping.

Batter Formulation. A high amylose corn flour-based dry batter mixcomposition was first prepared by combining the dry batter ingredientsaccording to the weight-percentages (wt-%) as indicated, the weightpercentage being based on the total weight of the dry batter mix.

    ______________________________________                                        Batter                                                                        Ingredient             wt-%.sup.1                                             ______________________________________                                        High Amylose Corn Flour.sup.2                                                                        56.94                                                  Wheat flour            37.96                                                  Sodium bicarbonate     2.00                                                   Monocalcium phosphate (MCP)                                                                          1.25                                                   Sodium aluminum phosphate (SALP)                                                                     1.00                                                   Hydroxypropylmethyl cellulose.sup.3                                                                  0.85                                                   ______________________________________                                         .sup.1 The weightpercentage (wt%) of the ingredients are based on the         total weight of dry batter mixture.                                           .sup.2 MICROCRISP™ distributed by National Starch Company.                 .sup.3 METHOCEL™ distributed by Dow Chemical Company.                 

A batter slurry was then prepared by combining about 29.80 wt-% drybatter mix with about 70.20 wt-% water, the weight percentages beingbased on the total weight of the aqueous slurry mixture.

The dough-enrobed foodstuff was then dipped completely in the aqueousbatter slurry to coat it. Excess batter was then allowed to drain fromthe foodstuff.

Pre-frying the Foodstuff. The batter-coated foodstuff was fried for 120seconds on either side in partially hydrogenated vegetable cooking oilat a temperature in the range of about 355° F. Excess oil was drainedfrom the surface of the foodstuff.

Freezing the Foodstuff. The pre-fried food pie was then packaged inplastic wrap and frozen in a refrigeration freezing unit at -10° F. forat least 24 hours.

Cooking the Foodstuff. The frozen foodstuff was removed from thefreezer, placed on a paper plate, and heated from the frozen statewithout turning in a 700 watt microwave oven at high power for 1:45minutes or until the internal center temperature of the foodstuff wasapproximately 140°-150° F. The foodstuff was then allowed to sit forabout 2 minutes before being evaluated and rated.

EXAMPLE 2 Comparison of combinations of dough and batter formulations

Two dough mixtures and two batter formulations in various combinationswere evaluated and rated for general consumer acceptance of the finalmicrowaved batter-coated, dough-enrobed foodstuff product.Characteristics which were rate included palatability, color, doughquality, texture, mouth-feel, gumminess, and taste and flavorproperties.

The dough mixtures were prepared by combining the ingredients as setforth in the following table.

    ______________________________________                                        Dough Mixture                                                                              (I)           (II)                                               Ingredients  wt-%.sup.1                                                                            grams     wt-%  grams                                    ______________________________________                                        wheat flour  61.90   1857.0    61.10 1833.0                                   shortening   --      --        12.81 384.3                                    vegetable oil                                                                              5.30    159.0     --    --                                       sugar        1.01    30.3      0.92  27.6                                     salt         1.32    39.6      0.62  18.6                                     whey         --      --        0.92  27.6                                     SAPP.sup.2   --      --        0.29   8.7                                     sodium bicarbonate                                                                         --      --        0.24   7.2                                     baking powder.sup.3                                                                        1.35    40.5      --    --                                       monoglyceride                                                                              0.43    12.9      --    --                                       water        28.69   860.7     23.1  693.0                                    ______________________________________                                         .sup.1 The weightpercentage (wt%) of the ingredients are based on the         total weight of the formulated (dry mix with liquid) dough.                   .sup.2 Sodium acid pyrophosphate.                                             .sup.3 The baking powder contains about 30% sodium bicarbonate; the           formulated dough contains about 0.4 wt% sodium bicarbonate.              

Each of the formulated dough mixtures (dry mix plus water) were used tomake a dough-enrobed foodstuff and pre-fried in oil as set forth inExample 1.

Dry batter mixes were formulated by combining the ingredients accordingto the following table.

    ______________________________________                                        Batter                 (I)     (II)                                           Ingredients            wt-%.sup.1                                                                            wt-%                                           ______________________________________                                        High Amylose Corn Flour.sup.2                                                                        36.0    --                                             Wheat flour            47.0    49.0                                           Corn flour             9.45    30.75                                          Sugar                  --      8.0                                            Salt                   --      7.0                                            Sodium bicarbonate     2.00    1.75                                           Monocalcium phosphate (MCP)                                                                          1.25    --                                             Sodium aluminum phosphate (SALP)                                                                     1.00    1.75                                           Hydroxypropylmethyl cellulose.sup.3                                                                  0.85    --                                             Calcium Caseinate/Whey.sup.4                                                                         --      1.75                                           Corn starch.sup.5      2.45    --                                             ______________________________________                                         .sup.1 The weightpercentage (wt%) of the ingredients are based on the         total weight of dry batter mixture.                                           .sup.2 MICROCRISP™ distributed by National Starch Company.                 .sup.3 METHOCEL™ distributed by Dow Chemical Company.                      .sup.4 Added as a browning agent.                                             .sup.5 Nonpregelled.                                                     

Each of the dry batter mix compositions were formulated into aqueousslurries of equal viscosity by mixing the dry mix with an effectiveamount of water. The wet mixtures were agitated continuously to preventsettling of the ingredients.

To evaluate various dough-batter combinations, each batter slurry wascoated onto each of the prepared dough-enrobed foodstuffs set forthabove. The batter-coated, dough-enrobed foodstuffs were then pre-friedin hot oil and microwave cooked as set forth in Example 1. The pre-friedfoodstuffs were stored frozen for about 24 hours at approximately -10°F., aged by thawing for about 30 hours at about 40° F., refrozen atabout 0° F. for at least 12 hours, and then cooked according to Example1.

The dough-batter combinations were tasted and evaluated by a "blind"taste test panel. The microwave cooked foodstuff was cut perpendicularto the straight edge into two equal halves to provide a "cut edge." Alsorated was the rounded "crimped edge" of the product sample. The testpanel assessed the test samples according to several parameters,including crispness of the cut edge, greyness (dough color) of the cutedge, crispness of the crimped edge, dough quality, and overall consumeracceptability. Crispness was assessed based on zero (0) being a lowlevel of crispness and 60 being highly crisp (preferred). Greyness ofthe cut edge (i.e., "cut edge greyness") was rated according to a scaleof zero (0) being a preferred white, dry appearance (low greyness) to 60being an undesirable dark, grey, wet, gummy appearance (high greyness).Dough quality was rated according to visual and textural (mouth-feel)acceptance, zero (0) being a low level of acceptance, and a rating of 60being a high level of acceptance. To determine overall acceptability ofa dough-batter combination, test panel members were asked whether theywould purchase the product (yes=acceptable product; no=nonacceptable),and the number of yes:no answers were set out on a percentage basis.

The following ratings were given by the team judgings of the variousdough-batter combinations.

    ______________________________________                                                   BATTER                                                                        (I)    (I)      (II)     (II)                                                 DOUGH                                                              Product Quality.sup.1                                                                      (I)      (II)     (I)    (II)                                    ______________________________________                                        Cut edge crispness                                                                         19.2     19.0     2.2    0.5                                     Cut edge greyness                                                                          22.0     52.2     18.2   55.0                                    Crimp edge crispness                                                                       23.7     29.0     8.5    3.5                                     Dough quality                                                                              42.2     7.7      28.5   3.2                                     % Acceptability (Yes)                                                                      100.0%   0.0%     25.0%  0.0%                                    by panel members                                                              ______________________________________                                         .sup.1 The doughbatter combination were rated by the test panel according     to 0 = lowest rating, 60 = highest rating.                               

Results from the taste test showed that the combination of dough (I) andbatter (I) produced the highest quality and most acceptable product.

EXAMPLE 3 Evaluation of leavening content of dough mixtures

A statistically designed experiment tested doughs formulated with about0, 1, and 2 wt-% leavening agent (baking soda containing about 30%sodium bicarbonate).

    ______________________________________                                        Basic Dough Mixture                                                           Ingredients       wt-%.sup.1                                                  ______________________________________                                        wheat flour       62.0-61.0                                                   shortening.sup.2   4.0-13.0                                                   sugar             1.25-0.75                                                   salt              1.75-1.25                                                   water             22.0-31.0                                                   ______________________________________                                         .sup.1 The weightpercentage (wt%) of the ingredients are based on the         total weight of formulated (dry mix with liquid) dough.                       .sup.2 Crisco™ shortening.                                            

Basic dough mixtures were prepared within the ranges of ingredientsaccording to the above formulation (dry mix plus water). Exactingredient amounts were varied according to the amounts of leaveningagent and of shortening added. Doughs were formulated with about 0, 1,and 2 wt-% leavening agent (baking soda containing about 30% sodiumbicarbonate) in combination with about 4, 7, 10 and 13 wt-% of vegetableshortening. More particularly, doughs were formulated having 0 wt-%leavening with about 4, 7, 10 and 13 wt-% shortening; 1 wt-% leaveningwith about 4, 7, 10 and 13 wt-% shortening; and 2 wt-% leavening withabout 4, 7, 10 and 13 wt-% shortening. The amount of water added to thedough varied such that the same consistency of wet dough mixture wasachieved with each of the formulations. Higher fat doughs tended torequire a lower amount of water than did lower fat doughs.

Each of the dough portions (four with 0 wt-% leavening, four with 1 wt-%leavening, and four with 2 wt-% leavening) were made into twodough-enrobed foodstuffs as set forth in Example 1, coated with thebatter slurry (I) of Example 2, and pre-fried in hot oil according toExample 1. One set of the pre-fried foodstuffs were stored frozen forabout 24 hours at approximately -10° F., aged by thawing for about 30hours at about 40° F., refrozen at about 0° F. for at least 12 hours,and then cooked according to Example 1. The other set of pre-friedfoodstuffs were stored frozen for at least 24 hours at -10° F. toprovide a "non-aged" sample, that is samples that were not aged bythawing, after which they were stored frozen for at least 12 hours at 0°F. before cooking by microwaving as set forth in Example 1.

Each of the foodstuffs were taste tested and evaluated by a blindtaste-test panel as to crispness of the cut edge dough, greyness of thecut edge dough, crimp edge crispness, dough quality, and overallacceptability according to the rating scale as set forth in Example 2.The ratings were then averaged to arrive at a rating for a particularamount of leavening in the dough (0, 1, and 2 wt-%). The ratings werealso averaged between the aged and non-aged samples.

The following ratings were given by the team judgings of the variousdough mixtures. (Rating scale: 0 (low) to 60 (high)). A particularrating signifies a combined average of the four levels of shortening forthe particular amount of leavening.

    ______________________________________                                                      Leavening (wt-%)                                                Dough Quality.sup.1                                                                           0          1      2                                           ______________________________________                                        Cut edge crispness                                                                            27.3       21.9   20.5                                        Cut edge greyness                                                                             52.6       35.3   17.3                                        Crimp edge crispness                                                                          42.7       36.8   36.1                                        Dough quality   17.0       23.7   39.9                                        % Acceptability (Yes)                                                                          0.0       71.9   87.5                                        by panel members                                                              ______________________________________                                         .sup.1 Dough quality was rated by the test panel according to 0 = low         rating, 60 = high rating.                                                

The results of the team judgings indicate that doughs having no or lowamount of leavening are more grey, produce crispier batter coating, andare lower quality and less acceptable to the consumer than doughs with ahigher amount of leavening.

EXAMPLE 4 Evaluation of fat content of dough mixtures

A statistically-designed experiment included doughs formulated withshortening at about 4, 7, 10 and 13 wt-%.

    ______________________________________                                        Basic Dough Mixture                                                           Ingredients       wt-%.sup.1                                                  ______________________________________                                        wheat flour       62.0-61.0                                                   sugar             1.25-0.75                                                   leavening agent.sup.2                                                                             0-2.0                                                     salt              1.75-1.25                                                   water             22.0-31.0                                                   ______________________________________                                         .sup.1 The weightpercentage (wt%) of the ingredients are based on the         total weight of formulated (dry mix with liquid) dough.                       .sup.2 The leavening agent was comprised of baking powder containing abou     30% sodium bicarbonate.                                                  

Basic dough mixtures was prepared within the ranges of ingredientsaccording to the above formulation (dry mix plus water). Exactingredient amounts were varied according to the amounts of shorteningand leavening agent added. Doughs were formulated with about 4, 7, 10and 13 wt-% of vegetable shortening in combination with about 0, 1, and2 wt-% leavening agent (baking soda containing about 30% sodiumbicarbonate). More particularly, doughs were formulated having 4 wt-%shortening with 0, 1, and 2 wt-% leavening; 7 wt-% shortening with 0, 1,and 2 wt-% leavening; 10 wt-% shortening with 0, 1, and 2 wt-%leavening; and 13 wt-% shortening with 0, 1, and 2 wt-% leavening. Theamount of water added to the dough varied such that the same consistencyof wet dough mixture was achieved with each of the formulations. Higherfat doughs tended to require a lower amount of water than did lower fatdoughs.

Each of the dough portions (three with 4 wt-% shortening, three with 7wt-% shortening, three with 10 wt-% shortening, and three with 13 wt-%shortening) were made into two dough-enrobed foodstuff as set forth inExample 1, coated with the batter slurry (I) of Example 2, and pre-friedin hot oil according to Example 1. One set of the pre-fried foodstuffswere stored frozen for about 24 hours at approximately -10° F., aged bythawing for about 30 hours at about 40° F., refrozen at about 0° F. forat least 12 hours, and then cooked according to Example 1. The other setof pre-fried foodstuffs were stored frozen for at least 24 hours at -10°F. to provide a "non-aged" sample, that is samples that were not aged bythawing, after which they were stored frozen for at least 12 hours at 0°F. before cooking by microwaving as set forth in Example 1.

Each of the foodstuffs were taste tested and evaluated by a blindtaste-test panel as to crispness of the cut edge dough, greyness of thecut edge dough, crimp edge crispness, dough quality, and overallacceptability according to the rating scale as set forth in Example 2.The ratings were then averaged to arrive at a rating for a particularamount of shortening in the dough (4, 7, 10 and 13 wt-%). The ratingswere also averaged between the aged and non-aged samples.

The following ratings were given by the team judgings of the variousdough mixtures. (Rating scale: 0 (low) to 60 (high)). A particularrating signifies a combined average of the three levels of leavening forthe particular amount of shortening.

    ______________________________________                                                      Fat (wt-%)                                                      Dough Quality.sup.1                                                                           4      7        10   13                                       ______________________________________                                        Cut edge crispness                                                                            17.3   20.3     26.4 28.5                                     Cut edge greyness                                                                             27.8   32.2     37.4 41.6                                     Crimp edge crispness                                                                          30.8   39.0     41.1 42.6                                     Dough quality   28.0   26.5     22.8 16.8                                     % Acceptability (Yes)                                                                         62.5   65.2     56.3 33.3                                     by panel members                                                              ______________________________________                                         .sup.1 Dough quality was rated by the test panel according to 0 = lowest      rating, 60 = highest rating.                                             

The results indicate that high fat doughs are more grey, producecrispier batter coating, have lower dough quality, and are lessacceptable to the consumer than doughs having a lower fat content.

EXAMPLE 5 Preferred dough and batter coating combination

The following dough mixture and wet batter slurry mixture were combinedto produce a dough-enrobed foodstuff product according to Example 1.

    ______________________________________                                        Dough                                                                         Ingredient        wt-%.sup.1                                                                            grams                                               ______________________________________                                        wheat flour       63.09   1892.7                                              vegetable oil     5.30     159.0                                              sugar             1.00     30.0                                               salt              1.33     39.9                                               baking powder.sup.2                                                                             1.35     40.5                                               monoglyceride     0.43     12.9                                               water             27.5     825.0                                                                        3000.0                                              ______________________________________                                         .sup.1 The weightpercentage (wt%) of the ingredients are based on the         total weight of formulated (dry mix with liquid) dough.                       .sup.2 The baking powder contains about 30% sodium bicarbonate; the           formulated dough contains about 0.4 wt% sodium bicarbonate.              

The dough was made into a dough-enrobed foodstuff as set forth inExample 1.

    ______________________________________                                        Batter                                                                        Ingredient             wt-%.sup.1                                             ______________________________________                                        High amylose corn flour.sup.2                                                                        47.58                                                  Wheat flour            47.57                                                  Sodium bicarbonate     2.00                                                   Sodium aluminum phosphate (SALP)                                                                     2.00                                                   Hydroxypropylmethyl cellulose.sup.3                                                                  0.85                                                   ______________________________________                                         .sup.1 The weightpercentage (wt%) of the ingredients are based on the         total weight of the dry batter mixture.                                       .sup.2 MICROCRISP™ distributed by National Starch Company.                 .sup.3 METHOCEL™ distributed by Dow Chemical Company.                 

An aqueous batter slurry was formed by combining about 30.5 w% drybatter mix with about 69.5 wt-% water. The dough-enrobed foodstuff wascoated with the batter slurry, and pre-fried in oil and then cooked bymicrowave radiation according to Example 1.

The combination of the dough coated with the batter slurry mixtureprovided a foodstuff product having an unexpectedly tasty and soft moistdough layer overlaid by an unexpectedly crisp-textured and toast-coloredcrust. The foodstuff product possessed a significantly high level oftaste, flavor and overall acceptance to the consumer over otherdough-batter combinations. Particularly, the cooked dough had a highrating as to color (white not grey), mouth-feel, taste and flavor, and alack of gumminess and oiliness. The batter coating uniformly adhered tothe dough, and provided a cooked coating that had a high rating as tocrispness and porosity, color (toast brown color), mouth-feel, taste andflavor and lack of gumminess.

EXAMPLE 6 Comparison of Batters With Variable Amounts of Three Flours

Batters were formulated with differing amounts of wheat flour, cornflour, high amylose corn flour, and mixtures thereof.

    ______________________________________                                        Batter                                                                        Ingredient            wt-%.sup.1                                              ______________________________________                                        FLOUR FRACTION        see below                                               Sodium bicarbonate    2.00                                                    Sodium aluminum phosphate (SALP)                                                                    1.00                                                    Monocalcium phosphate (MCP)                                                                         1.25                                                    Hydroxypropylmethyl cellulose.sup.2                                                                 0.85                                                    ______________________________________                                         .sup.1 The weightpercentage (wt%) of the ingredients are based on the         total weight of the dry batter mixture.                                       .sup.2 METHOCEL™ distributed by Dow Chemical Company.                 

The dry batter mixtures were formulated with water to provide aqueousbatter slurries having about the same viscosity. The eight wet batterslurry mixtures were coated onto dough-enrobed foodstuffs formulatedwith the dough mixture of Example 5. The eight foodstuffs were pre-friedin hot oil according to Example 1. The pre-fried foodstuffs were storedfrozen for about 24 hours at approximately -10° F., aged by thawing forabout 30 hours at about 40° F., refrozen at about 0° F. for at least 12hours, and then cooked according to Example 1.

    ______________________________________                                        BATTER MIXTURE                                                                FLOUR FRACTION                                                                             TEST PANEL RATINGS.sup.2                                         (wt-%).sup.1 cut edge crimp edge                                                                              dough %                                       Corn Wheat   HACF    crispness                                                                            crispness                                                                             quality                                                                             accept.                             ______________________________________                                        94.9 0       0       3.25   14.50   10.50  0                                  0    94.9    0       8.25   22.00   20.50  25                                 0    0       94.9    22.00  23.75   37.25 100                                 61.7 16.6    16.6    6.25   16.60   26.50  75                                 16.6 61.7    16.6    11.25  18.80   28.75 100                                 16.6 16.6    61.7    24.75  27.00   47.25 100                                 31.63                                                                              31.63   31.63   8.25   18.75   35.00 100                                 9.7  48.25   36.95   16.75  22.00   38.75 100                                 ______________________________________                                         .sup.1 The weightpercentage (wt%) of the ingredients are based on the         total weight of the dry batter mixture.                                       .sup.2 0 = low rating; 60 = high rating.                                 

Each of the eight foodstuffs were taste tested and evaluated by a blindtaste-test panel as to crispness of the cut edge, crimp edge crispness,dough quality, and overall acceptability according to the rating scaleas set forth in Example 2.

The results of the test panel assessment indicate that batter mixtureswhich contain only wheat flour or only corn flour are not acceptable.The highest quality batter mixture products contain a blend of all threeflours. Those mixtures which contain a relatively high level of highamylose corn flour and wheat flour provide an optimum level of crispnessand quality.

The invention has been described with reference to various specific andpreferred embodiments and techniques. However, it should be understoodthat many variations and modifications may be made while remainingwithin the spirit and scope of the invention.

What is claimed is:
 1. A dry batter mixture, comprising:(a) about 30-70wt-% high amylose flour of at least about 50% amylose based on starchcontent; (b) about 30-70 wt-% wheat flour; (c) about 1-16 wt-% chemicalleavening agent comprising sodium bicarbonate and a baking acid; and (d)at least about 0.8 wt-% of cellulose derivative wherein the cellulosederivative increases batter viscosity with increasing pH; the weightpercentages being based on the total weight of the dry mixture;said drymixture, in combination with an effective amount of liquid, beingcapable of producing a wet slurry mixture which is tolerant to shearthinning with mixing over time; said slurry mixture being a pH of atleast about 6.4 effective to provide a film of batter which will adhereto and uniformly coat the surface of a dough-enrobed foodstuff whereinsaid dough comprises less than about 10 wt-% fat and from about 24 wt-%to 32 wt-% added water, and capable of providing an outer crust layer onthe surface of the batter-coated, dough-enrobed foodstuff when thefoodstuff is pre-fried in hot oil or fat and cooked by microwaveradiation, the crust layer being crisp-textured, porous, toast-coloredand otherwise not gummy.
 2. The dry batter mixture of claim 1 whereinthe leavening agent comprises about 0.5-4 wt-% sodium bicarbonate incombination with a baking acid selected from the group consisting ofabout 0-5 wt-% monocalcium phosphate, about 0-4 wt-% sodium aluminumphosphate, about 0-12 wt-% dicalcium phosphate, and any combinationthereof, the weight percentages being based on the total weight of thedry batter mixture.
 3. The dry batter mixture of claim 1 which furthercomprises up to about 30 wt-% corn flour.
 4. A wet batter slurry forcoating a dough-enrobed foodstuff, comprising: about 20-40 wt-% of a drybatter mixture in combination with about 60-80 wt-% liquid, the weightpercentages being based on the total weight of the wet slurry; the drybatter mixture comprising:(a) about 30-70 wt-% high amylose flour of atleast about 50% amylose based on starch content; (b) about 30-70 wt-%wheat flour; (c) about 1-16 wt-% chemical leavening agent comprisingsodium bicarbonate and a baking acid; and (d) at least about 0.8 wt-% ofcellulose derivative wherein the cellulose derivative increases batterviscosity with increasing pH; the weight percentages being based on thetotal weight of the dry mixture;said dry mixture when combined with theliquid, being capable of producing a wet slurry mixture which istolerant to shear thinning with mixing over time; said slurry mixture apH of at least about 6.4 being effective to provide a film of batterwhich will adhere to and uniformly coat the surface of a dough-enrobedfoodstuff wherein said dough comprises less than about 10 wt-% fat andfrom about 24 wt-% to 32 wt-% added water, and capable of providing anouter crust layer on the surface of the batter-coated, dough-enrobedfoodstuff when the foodstuff is pre-fried in hot oil or fat and cookedby microwave radiation, the crust layer being crisp-textured, porous,toast-colored and otherwise not gummy.
 5. The wet batter slurry of claim4 wherein about 26-30 wt-% dry batter mixture is combined with about70-74 wt-% water.
 6. The wet batter slurry of claim 4 wherein thechemical leavening agent comprises about 0.5-4 wt-% sodium bicarbonatein combination with a baking acid selected from the group consisting ofabout 0-5 wt-% monocalcium phosphate, about 0-4 wt-% sodium aluminumphosphate, about 0-12 wt-% dicalcium phosphate, and any combinationthereof, the weight percentages being based on the total weight of thedry batter mixture.
 7. The wet batter slurry of claim 6 wherein the drybatter mixture further comprises up to about 30 wt-% corn flour.
 8. Abatter-coated, dough-enrobed foodstuff, comprising: a foodstuff fillingenrobed by a flour-based dough wherein said dough comprises less thanbout 10 wt-% fat and from about 24 wt-% to 32 wt-% added water andhaving an outer coating of a high amylose flour-based batter slurryhaving a pH of at least about 6.4, said dry batter mixture,comprising:(a) about 30-70 wt-% high amylose flour of at least about 50%amylose based on starch content; (b) about 30-70 wt-% wheat flour; (c)about 1-16 wt-% chemical leavening agent comprising sodium bicarbonateand a baking acid; and (d) at least about 0.8 wt-% of cellulosederivative wherein the cellulose derivative increases batter viscositywith increasing pH; the weight percentages being based on the totalweight of the dry mixture;said dry mixture, in combination with aneffective amount of liquid, being capable of producing a wet slurrymixture which is tolerant to shear thinning with mixing over time; saidslurry mixture being effective to provide a film of batter which willadhere to and uniformly coat the surface of a dough-enrobed foodstuff,and capable of providing an outer crust layer on the surface of thebatter-coated, dough-enrobed foodstuff.
 9. A batter-coated,dough-enrobed foodstuff, comprising: a foodstuff filling enrobed by aflour-based dough wherein said dough comprises less than about 10 wt-%fat and from about 24 wt-% to 32 wt-% added water and having an outersurface of a high amylose flour-based batter slurry having a pH of atleast about 6.4, said wet batter slurry comprising: about 20-40 wt-% ofa dry batter mixture in combination with about 60-80 wt-% liquid, theweight percentages being based on the total weight of the wet slurry;the dry batter mixture comprising:(a) about 30-70 wt-% high amyloseflour of at least about 50% amylose based on starch content; (b) about30-70 wt-% wheat flour; (c) about 1-16 wt-% chemical leavening agentcomprising sodium bicarbonate and a baking acid; and (d) at least about0.8 wt-% of cellulose derivative wherein the cellulose derivativeincreases batter viscosity with increasing pH; the weight percentagesbeing based on the total weight of the dry mixture;said dry mixture whencombined with the liquid, being capable of producing a wet slurrymixture which is tolerant to shear thinning with mixing over time; saidslurry mixture being effective to provide a film of batter which willadhere to and uniformly coat the surface of a dough-enrobed foodstuff,and capable of providing an outer crust layer on the surface of thebatter-coated, dough-enrobed foodstuff when the foodstuff beingpre-fried in hot oil or fat.
 10. A batter-coated, dough-enrobedfoodstuff, comprising: a foodstuff filling enrobed by a flour-baseddough wherein said dough comprises less than bout 10 wt-% fat and fromabout 24 wt-% to 32 wt-% added water and having an outer coating of ahigh amylose flour-based batter slurry having a pH of at least about6.4, said wet batter slurry comprising: about 20-40 wt-% of a dry battermixture in combination with about 60-80 wt-% liquid, the weightpercentages being based on the total weight of the wet slurry; the drybatter mixture comprising:(a) about 30-70 wt-% high amylose flour of atleast about 50% amylose based on starch content; (b) about 30-70 wt-%wheat flour; (c) about 1-16 wt-% chemical leavening agent comprisingsodium bicarbonate and a baking acid; and (d) at least about 0.8 wt-% ofcellulose derivative wherein the cellulose derivative increases batterviscosity with increasing pH; the weight percentages being based on thetotal weight of the dry mixture;said dry mixture when combined with theliquid, being capable of producing a wet slurry mixture which istolerant to shear thinning with mixing over time; said slurry mixturebeing effective to provide a film of batter which will adhere to anduniformly coat the surface of a dough-enrobed foodstuff, and capable ofproviding an outer crust layer on the surface of the batter-coated,dough-enrobed foodstuff, and being pre-fried in hot oil or fat andcooked to doneness by microwave radiation, convection heating, frying orany combination thereof, wherein the cooked dough layer is soft, firmand moist and the outer batter coating is crisp, porous andtoast-colored.
 11. The dough-enrobed foodstuff of claim 10 wherein thefoodstuff filling is a pizza-based filling.
 12. The foodstuff of claim10 wherein the dough mixture comprises less than about 1-10 wt-% fat,the weight percentage being based on the total weight of the formulateddough mixture.
 13. The foodstuff of claim 10 wherein the dough mixturecomprises about 0-3 wt-% chemical leavening agent, about 0-3 wt-% yeastleavening agent, or any combination thereof, the weight percentage beingbased on the total weight of the formulated dough mixture.
 14. Thefoodstuff of claim 10 wherein the dough mixture comprises about 57-69wt-% wheat flour, about 0-3 wt-% sugar, about 0-3 wt-% salt, about 1-10wt-% fat, about 0.5-3 wt-% baking powder and about 24-32- wt-% water,the weight percentages being based on the total weight of the formulateddough mixture.
 15. The foodstuff of claim 10 wherein the dough mixturecomprises about 61-62 wt-% wheat flour, about 1-2 wt-% sugar, about 1-2wt-% salt, about 1-10 wt-% oil or shortening, about 0-2 wt-% emulsifier,about 1-2 wt-% baking powder, and about 28-29 wt-% water, the weightpercentages being based on the total weight of the formulated doughmixture.
 16. The foodstuff of claim 10 wherein the dough mixturecomprises about 57-69 wt-% wheat flour, about 0-3 wt-% sugar, about 0-3wt-% salt, about 1-10 wt-% fat, about 0.5-3 wt-% yeast leavening agent,and about 24-32 wt-% water, the weight percentages being based on thetotal weight of the formulated dough mixture.
 17. The foodstuff of claim10 wherein the battery slurry comprises abut 20-40 wt-% of a dry battermixture in combination with about 60-80 wt-% liquid suitable to from awet batter slurry, the weight percentages being based on the totalweight of the batter slurry, the dry batter mixture being comprised ofan amount of high amylose flour and a leavening agent which, when thedry batter mixture is combined with the liquid to produce the wet batterslurry, are effective to provide a film of batter which will adhere toand uniformly coat the surface of a dough-enrobed foodstuff, and whichis capable of providing an outer crust layer on the surface of thebatter-coated, dough-enrobed foodstuff when the foodstuff is pre-friedin hot oil or fat and cooked by microwave radiation, the crust layerbeing crisp-textured, porous, toast-colored and otherwise not gummy. 18.The foodstuff of claim 10 wherein the batter slurry comprises about20-40 wt-% of a dry batter mixture in combination with about 60-80 wt-%liquid suitable to produce a wet batter slurry, the weight percentagesbeing based on the total weight of the batter slurry, the dry battermixture being comprised of about 30-70 wt-% high amylose flour, about30-70 wt-% wheat flour, about 0.5-4 wt-% sodium bicarbonate, about 0-4wt-% sodium aluminum phosphate, and about 0-2 wt-% hydroxypropylmethylcellulose, the weight percentages being based on the total weight of thedry batter mixture.
 19. The dry batter mixture according to claim 1wherein the cellulose derivative is selected from the group consistingof methyl cellulose, carboxymethyl cellulose, hydroxypropylmethylcellulose, and sodium carboxymethyl cellulose.
 20. The wet batter slurryaccording to claim 4 wherein the cellulose derivative is selected fromthe group consisting of methyl cellulose, carboxymethyl cellulose,hydroxypropylmethyl cellulose, and sodium carboxymethyl cellulose.